Ropa Vieja (Plus savory soup w/ beef stock)

Also a delicious recipe from Yennisha. Use the Picadillo recipe for the sauce. Dont be scared to get your hands dirty! I find that just diving into a big piece of meat with your bare hands is the most efficient way to pull or shred. (But dont forget to wash them first!)

Ingredients

Olive Oil
2 cloves garlic
Quarter of a Green Bell Pepper
Quarter of a medium onion
Dash of Cumin
Season all salt
Small can tomato sauce
Red cooking wine
Flank steak


Directions

In a large pot put the flank steak to boil. Usually takes about half and hour. If it is still a little red that’s ok. It will finish cooking later. (if you cut it in big pieces it takes less time to cook) Once the flank steak has cooked remove from water and set it aside until it cools.
While it cools, get the Sofrito ready Once the meat has cooled shred into little pieces and set aside. In a pan add the olive oil and brown the Sofrito
Add the meat, tomato sauce, cooking wine, cumin, and the Goya seasoning pack (if you can find it) Depending on how much sauce you like you can add more sauce or wine…just play around with it.

* if you want to make a soup with the leftover cut up some bell peppers, onions and throw a couple of garlice cloves in the water where the beef is boiling. While it boils you will see some nasty brown frothy foamy stuff collect on the top. Just spoon it out as it cooks. Once you take the meat out drain the broth to remove the vegetables. Then just add some seasoning to the broth. I add another pack of the Goya seasoning to this…I splash a little wine…season salt and the angel hair pasta. And voila!